Korean-Style Chicken Noodle Bowls are my favorite go to meal when I am craving takeout but don’t want the takeout price OR the calories. This recipe will satisfy every member of your family, even my boys ask for seconds.
- Salt and pepper
- 1 pound whole wheat spaghetti
- 1 1-inch piece fresh ginger, grated
- 2 large cloves garlic, chopped finely
- About 1/4 cup soy sauce
- About 3 tablespoons honey or agave syrup (eyeball it)
- 2 tablespoons tomato paste
- About 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thigh meat or chicken breast meat cut into thin strips
- 1/4 small cabbage, very thinly shredded
- 1/2 red bell pepper, thinly sliced or chopped
- 1 cup mushrooms, diced (optional)
- 1 bunch scallions, thinly sliced on the diagonal
- Toasted sesame seeds, for garnish
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al-dente. Drain.
- While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, soy sauce, honey (or agave), tomato paste, vinegar, sesame oil and sriracha until smooth.
- Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.